中文摘要：

目的探索珠子参炮制加工过程中皂苷类成分的热转化机制。方法采用HPLC法分析珠子参加热时皂苷成分热转化的变化,进行热转化机制研究。结果皂苷类成分随加热时间的延长,原生皂苷含量逐渐减少,次生皂苷含量逐渐增加,人参皂苷Ro和竹节参皂苷Ⅳa热转化的主要产物分别为姜状三七皂苷R1和去葡萄糖竹节参皂苷Ⅳa。结论研究表明,珠子参加工时热转化的机制为珠子参饮片炮制加工规范化和质量评价提供科学依据;阐明了皂苷类成分的热转化规律,为姜状三七皂苷R1和去葡萄糖竹节参皂苷Ⅳa的制备提供方法。

英文摘要：

Objective To explore the mechanism of the thermal conversion of Panacis Majoris Rhizoma.Methods HPLC was used to analyze the change law of the heat transfer of the saponins in the heat of Panacis Majoris Rhizoma,and the mechanism of heat transfer was studied.Results The content of native saponins has tapered by the prolongation of heating time,at the same time,the content of secondary saponins was increased.The main products of the thermal conversion of ginsenoside Ro and chikusetsusaponinⅣa were deglucose chikusetsusapoinⅣa and zingibroside R1,respectively.Conclusion The research shows the mechanism of thermal conversion work and provides some basis for the standardization and quality evaluation of Panacis Majoris Rhizoma.Meanwhile,a method for the preparation of deglucose chikusetsusapoin Ⅳa and zingibroside R1 is provided.